1) Place the mince in a large frying pan and over low heat fry (stirring occasionally) until cooked and changed colour to brown
2) while mince is browning finely dice the onions, thinly slice the muchrooms and peel and crush the garlic
3) when the mince is brown add the onions and cook until onion is translucent
4) add mushrooms and garlic and stir, cook until mushrooms start to soften
5) add the tin of tomatoe concentrate, stir in
6) add the jar of tomatoe puree (if using the whole tinned tomatoes push them through a sieve mashing until all juices are extracted and add to mince mixture)
7) add a little salt and pepper
8) add roughly a teaspoon of basil and a teaspoon of oregano (dried) or a half a hand ful of each chopped (if using fresh)
9) add 2- 3 tablespoons sugar
10) stir and let simmer with the lid on for 30 minutes
11) taste, add more sugar if the mix is still to sour and a little salt of it needs
12) simmer until nice and thick and not to runny then add a bit more oregano and basil to taste
13) cook pasta as instructed on the packet
14) drain pasta and put into bowls - dollop mince on top and grate over a good parmesan cheese

serve warm with some nice soft fresh bread and a salad - or enjoy on its own